Combine graham cracker crumbs, sugar, melted butter and golden syrup in a medium bowl. When crumbs are evenly moistened, evenly distribute among 12 cup muffin pan sprayed with cooking spray or lined with muffin cups. Gently press down to form a firm crust. Bake for about 10-12 minutes, until the crust is just golden.

In a medium bowl, beat cream cheese until very smooth. Add confectioners' sugar, egg whites, lemon juice, lemon zest, and vanilla. Beat on high speed for at least 2 minutes until thickened and smooth.

When crust is ready, pour the batter evenly into each muffin cup. Sprinkle each cheesecake with an equal portion of the blueberries and gently press down.

Bake for 20-30 minutes, until the topping has a very slightly golden color on the edges and no longer appears wet. Some juice will seep out of the berries, but no worries as it will set up. Cool on a wire rack and then refrigerate until well chilled.